Rice pudding is a traditional favorite english dessert, that many Australian families make as a winter desert staple. When i came across this rice kheer, an Indian desert on my trip to southern India, i knew i had to make it. Rice kheer is made with milk , rice, sugar and condensed milk. The dish is delicately spiced with Cardamom, cinnamon and cloves it gives a wonderful delicate sweet spice undertone that elevates the humble rice pudding to a new level.
Spices used in this recipe
Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods.$3.45
Cardamom Green Pods Whole
Green Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The oval-shaped pods are green, as suggested by their name, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.$3.45
Cloves are a dark brown, highly pungent and aromatic spice which should be used sparingly in both sweet and savoury dishes such as curries, sauces, stocks, apple dishes. It is especially good with baked ham. It is a spice used in a wide array of different cultures. It brings the palate a cleansing freshness and sweet spicy flavour.$6.95
heat ghee or butter in a saucepan, add the cloves, cardamom and cinnamon stick, saute for 3 mins. Add the nuts and dried fruits, saute a further 2 min.
Add the milk , sugar and bring to the boil and simmer until the sugar is dissolved.
Add the cooked rice and condensed milk and simmer for 10 min to develop the flavour.
Serve warm or cold.